For the Chipotle Sauce and Chipotle Sauce Storage:
Empty your 7-ounce can of La Morena chipotle peppers in adobo sauce into a blender or food processor. Blend/process until the mixture is smooth, about 6-8 pulses.
Reserve 1 1/2 tablespoons of chipotle peppers for this recipe & then scoop the rest, in 1-tablespoon mounds, onto a baking sheet covered in waxed paper. Freeze until set & then place the frozen mounds into a freezer-safe plastic bag. Keep in the freezer until ready to use.
For the Soup:
Place oven rack to the upper-middle position and preheat oven to 450 degrees F. Place tortilla strips on a baking sheet and bake 6-8 minutes, or until crisp.
Heat oil in a large, heavy-bottomed pot over medium-high heat until shimmering. Add the onion and bell pepper and cook until the onion is translucent and starting to brown around the edges, about 6-8 minutes. Add the garlic and cook until fragrant, about 30-60 seconds.
Add the chicken broth, shredded chicken, picante sauce, and pureed chipotle peppers. Bring to a simmer and cook until the chicken is heated through about 2-4 minutes. Season with salt & pepper.
Ladle the soup into bowls and finish with the tortilla strips, cilantro, lime wedges, tomatoes & avocados.